The tomato “concasse”
“The tomato ‘concassé’ is a very tasty way to cook this vegetable that is used as a garnish or as a base for pizzas, sandwiches and even tapas. It is suitable to accompany both fish and meat, whatever its method of preparation.
Prepare it step by step
First you have to make an incision with the knife around the tomatoes and immerse them in a pan with boiling water for 20 seconds.
This process is known by the name of blanching or blanching.
Once that time has passed, the tomatoes are removed from the casserole and cold water is added to prevent them from continuing to cook and to peel them more easily.
When the tomatoes have cooled and the skin has been removed, they are cut in half and their juices are removed from the interior.
In this way, what remains is only the pulp, which is the part that is interested in using for this preparation.
Seasonings are the key to success
On a smooth surface, cut the pulp of the tomatoes into small cubes and in the meantime add a drizzle of olive oil and finely minced garlic in a pan.
When the garlic takes color, the tomato is added so that it gradually takes on flavor.
Depending on the taste of the diners, sugar, salt, pepper and oregano are added.
Finally, they are sautéed over medium heat so that they cook but without a puree consistency.”